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Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes

Cozy Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes

This Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes offers a cozy, heartwarming dish loaded with wholesome ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil or avocado oil
  • 1 head Cauliflower can replace with broccoli
  • 1 large Sweet Potato or butternut squash
  • 2 medium Red Bell Peppers green peppers for tang
  • 1 head Garlic fresh garlic preferred
  • 1 medium Onion or shallots for milder flavor
For Flavor
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil or Italian seasoning
  • 1 can (14.5 oz) Canned Fire-Roasted Diced Tomatoes or fresh diced tomatoes
  • 4 cups Vegetable Broth or water
For the Heartiness
  • 1 cup Red Lentils no soaking needed
  • 2 tablespoons Tomato Paste or sundried tomato paste
  • 2 cups Kale or spinach, Swiss chard
For the Finishing Touch
  • 2 tablespoons Balsamic Vinegar or citric acid, red wine vinegar

Equipment

  • Oven
  • large bowl
  • Baking tray
  • large pot
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cauliflower, sweet potato, and red bell peppers with olive oil, then spread on a lined baking tray.
  3. Slice off the top of a whole bulb of garlic, drizzle with olive oil, wrap in foil, and add to the tray. Roast everything for 30-40 minutes, tossing halfway.
  4. While roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion and minced garlic from the roasted bulb, sauté for 3-4 minutes.
  5. Once the onion and garlic are golden, stir in dried oregano, thyme, and basil for about a minute. Add canned tomatoes, vegetable broth, and red lentils; bring to a boil then simmer for 10 minutes.
  6. Squeeze roasted garlic into a blender, add some stew, blend until smooth, then return to the pot.
  7. Mix in remaining roasted vegetables and chopped kale, cooking for 2-3 minutes until kale wilts. Season with salt and pepper.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 150IUVitamin C: 120mgCalcium: 8mgIron: 15mg

Notes

Perfect for meal prep and can be frozen for up to 3 months.

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